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Browsing 2. Технология продуктов питания by Title

Browsing 2. Технология продуктов питания by Title

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  • Cүт қышқылды сусындар технологиясын жетілдіруде ешкі сүтін қолдану 
    Джетписбаева, Б.Ш.; Мухтарханова, Р.Б.; Матибаева, А.И. (Алматинский технологический университет, 2019)
    СYткышкылды сусын eндiру Yшiн непзп шиюзат ретшде колданылатын ешю сутшщ физико-химиялык жэне технологиялык касиеттерiн жэне дэндьбуршакты дакыл шикiзат ретiнде алынган жасымыктыц CYтке косу жолдарын зерттелдi. Жасымык ...
  • Determination of amino acid and chemical composition in cuts of lamb carcasses 
    Uzakov, Y.M.; Dihanbaeva, F.T.; Matibayeva, A.I.; Dzhetpisbaeva, B.Sh. (Almaty technological university, 2015)
    This article presents evidence-based assessment of food and biological value of mutton. The content of amino acid composition of amino acids in protein hydrolyzed products of water, fractions in various cuts of lamb carcasses.
  • Determination of casein in milk 
    Kalimoldina, L.M.; Abdykarimova, A.P.; Alipbaev, A.N. (Almaty technological university, 2021)
    In the present study the precipitation of casein from the various milk samples such as cow milk, goat milk were studied. The technique of precipitation of casein is used to predict the protein content in the milk samples. ...
  • Determination of ecological safety and meat microbiological indicators 
    Abzhanova, Sh.А.; Berdigaliuly, S.; Baimaganbetova, U. (Almaty technological university, 2014)
    This article shows the increase of the role of preventive nutrition in ecological situation, which is aimed at strengthening the protective powers of organism as well as at the reduce of the risk of the influence of ...
  • Determination of the nutritional and biological value of semi-smoked sausage products made from beef 
    Syzdykova, L.S.; Abdiyeva, K.M.; Yessenkulova, ZH.ZH.; Baigabylov, R.K. (Almaty technological university, 2024-1)
    Sausage products belong to high-calorie products with their own taste and aroma and occupy a significant share in the meat products market of Kazakhstan. In the modern era, one of the most important directions in the ...
  • Development and technology of dairy products for hero-dietary products 
    Dihanbaeva, F.; Zhaxybayeva, E.; Zhunusova, G. (Almaty technological university, 2018)
    Population aging is one of the global problems of the modern world. Today, there are various, contradictory opinions about the possibility of prolonging life. Aging is the inevitable process of all living organisms, but ...
  • Development of a new variety of meat and vegetable cutlets 
    Kenenbay, SH.Y.; Gornikov, N.V.; Yemelina, V.V. (Almaty technological university, 2023-2)
    Modern problems of the food industry in Kazakhstan are considered. To solve these problems, a recipe for new meat chopped semi-finished products using dietary fiber has been developed. The analysis of physical and chemical ...
  • Development of biopolymer based colorimetric indicator for monitoring of meat and fish freshness 
    Sailaukhanuly, Y.; Rakhmet, S.; Azat, S.; Yeszhan, Y.; Toshtay, K.; Busquets, R. (Almaty technological university, 2024-1)
    The need to extend food products' shelf lives is growing as a result of efforts to cut expenses and minimize food waste. The food industry is interested in solutions that would make it easy to keep food fresh and safe for ...
  • Development of sausage with protein supplements 
    Abzhanova, Sh.; Baibolova, L.K.; Rskeldiev, B.A.; Berdigaliuly, S. (Almaty technological university, 2018)
    In this article is presented the technology of meat production products combined dietary and therapeutic and prophylactic purpose with an optimal calcium and iron. In modern conditions the development of market economy ...
  • Development of Technology for Multicomponent Brine 
    Abzhanova, Sh.А.; Baibolova, L.K.; Matibayeva, A. I.; Zhetpisbaeva, B.Sh.; Rskeldiev, B.A.; Mukhtarkhanova, R.B. (Almaty technological university, 2017)
    This article describes the development of the technology of multi-component brine from soy and pumpkin juice. To create a new recipe sausages and meat semi-finished products used supplements that have a beneficial effect ...
  • Effect of Dry Goji Berry and Pumpkin Powder on Quality of Cooked and Smoked Beef with Reduced Nitrite Content 
    Serikkaisai, M.S.; Vlahova-Vangelova, D.B.; Dragoev, S.G.; Uzakov, Y.M.; Balev, D.K. (Almaty technological university, 2014)
    The colorant and antioxidant activity of dried fruits of Goji Berry (GB) (Lycium chinense) and/or butternut Pumpkin Powder (PP) (Cucurbita moschata) can be used for reduction of part of nitrites in cooked and smoked meat ...
  • Effect of moisture and the hydrothermal treatment on the mechanical properties of seeds 
    Baibolov, K.; Baibolova, L.K.; Tutebaeva, K.; Kemerbekova, A.; Alybaeva, M. (Almaty technological university, 2016)
  • Effects of fermentation on the degree of breaking up of bone particles in meat and bone paste from cattle bones 
    Kakimov, A.; Mayorov, A.; Baikadamova, A.; Kabdylzhar, B.; Suychinov, A.; Yessimbekov, Zh. (Almaty technological university, 2021-03)
    Bone processing is an urgent task of rational use of meat industry waste. Disposal of cattle bones can be carried out by different methods. Various methods are used for processing bone raw materials, such as mechanical ...
  • Electrophoretic Identification of Casein in Various Types of Milk 
    Kenenbay, Sh.Y. (Almaty technological university, 2017)
    Casein proteins of camel milk were obtained from skimmed milk by sedimentation (pH 4.6) at 24°C. To sediment proteins from mare milk, pH was increased to 4.6 and milk was centrifuged at 45,000 rpm for 30 minutes at 4°C. ...
  • Ensuring the safety in the production of fermented milk products with enterosorbing dietary fibers 
    Alimardanova, M.K.; Bakiyeva, V.M. (Almaty technological university, 2024-1)
    The current trend of health-conscious consumers and healthy eating habits is encouraging researchers to explore the development of food products with synbiotic benefits. Dietary fiber in vegetables, fruits and cereals is ...
  • European framework standards for study programs in food science and engineering 
    Abdizhapparova, B.T.; Khanzharov, N.S.; Pankina, I.A. (Almaty technological university, 2021-02)
    The role of European documents in the development of learning outcomes is described in the paper. In addition to the main European documents describing the qualification level of graduates, the sectoral frameworks provide ...
  • Functionally enriched meat product with incapsulated vitamin supplement 
    Iskineyeva, A.; Mustafaeva, A.; Kozhamsugirov, K.; Fazylov, S.; Bakirova, R.; Muratbekova, А.; Vlasova, L. (Almaty technological university, 2022-2)
    The article presents the study results of the functionally enriched meat product from lamb and ostrich meat with a biologically active additive. The fat-soluble vitamin complex "aevit" encapsulated with the food oligosaccharide ...
  • Improvement of biological value of products from combined Stuffing products 
    Kenenbay, SH.I.; Sacco, I.T. (ATU, 2015)
    This article presents the results of the development soft combined stuffing products from camel meat with fillers for the purpose of improvement and biological value of the product. During research influence of dose of ...
  • Improvement of meat product traceability system using digital technologies 
    Serikkyzy, M.S.; Balev, D.K.; Vlahova-Vangelova, D.B. (Almaty technological university, 2023-4)
    This research work addresses the issue of enhancing the effectiveness of the meat product traceability system using modern digital technologies. In the context of increasing demand for food safety and minimizing risks to ...
  • Improvement of physical technology on the basis of lower component additional 
    Matibayeva, A.I.; Zhetpisbaeva, B.Sh. (Almaty technological university, 2018)
    Development of ice cream technology based on polycomponent products. Since the chemical composition and properties of dates have a determining effect on human consumption, they decided to use it in obtaining ice cream ...

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